Copycat Papa Do's Dirty Rice

Ingredients

• 2 cups Long Grain White Rice (rinsed until water runs clear)
• 1 pound Mild Italian Sausage (casings removed, crumbled)
• 1 medium Red Bell Pepper (diced)
• 1 medium Green Bell Pepper (diced)
• 2 stalks Celery (diced)
• 1 medium Onion (diced)
• 1 tablespoon Garlic-Infused Olive Oil (for sautéing)
• 1 tablespoon Worcestershire Sauce (helps deglaze)
• 3 cups Chicken Broth (low‑sodium preferred)
• 2 teaspoons Cajun Seasoning
• 1 teaspoon Kosher Salt
• ½ teaspoon Black Pepper (freshly ground)
• 2 Bay Leaves
• 2 tablespoons Fresh Parsley (chopped, added at end)
• 2 cloves Garlic (minced)

Instructions

1. Heat Oil

   Add 1 tablespoon of garlic‑infused olive oil to the cast‑iron skillet and heat over medium‑high until the pan is hot.

   Time: PT2M

2. Sear Sausage – First Side

   Add the crumbled sausage to the hot pan. Let it cook undisturbed for about 3½ minutes to develop a golden crust.

   Time: PT3M30S

3. Sear Sausage – Finish

   Flip the sausage, break it up, and continue cooking until no pink remains, about 4½ minutes.

   Time: PT4M30S

4. Deglaze

   Stir in 1 tablespoon Worcestershire sauce, scraping up the browned bits from the bottom of the pan.

   Time: PT30S

5. Cook Vegetables

   Reduce heat to medium and add diced onion, celery, red bell pepper, and green bell pepper. Sauté until softened, about 6 minutes.

   Time: PT6M

6. Add Garlic

   Add minced garlic and cook for 1½ minutes, just until fragrant.

   Time: PT1M30S

7. Season

   Stir in Cajun seasoning, kosher salt, and black pepper. Cook for 1 minute to toast the spices.

   Time: PT1M

8. Toast Rice

   Add the rinsed rice, increase heat to medium‑high, and stir to coat the grains. Toast for 3½ minutes until the rice turns a light golden color.

   Time: PT3M30S

9. Add Broth and Simmer

   Pour in 3 cups chicken broth and add the bay leaves. Bring to a gentle simmer.

   Time: PT2M

10. Cook Rice Covered

    Reduce heat to low, cover the skillet, and let the rice absorb the liquid for 22½ minutes.

    Time: PT22M30S

11. Rest

    Turn off the heat and let the skillet sit, covered, for 5 minutes.

    Time: PT5M

12. Finish and Serve

    Remove the bay leaves, fluff the rice with a fork, stir in chopped fresh parsley, and serve.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

12g

Carbohydrates

45g

Fat

12g

Fiber

3g

Ingredient Substitutions

• Instead of Long Grain White Rice: Basmati rice, Jasmine rice
• Instead of Mild Italian Sausage: Spicy Italian sausage, Chicken sausage, Turkey sausage
• Instead of Red Bell Pepper: any color bell pepper
• Instead of Green Bell Pepper: any color bell pepper
• Instead of Celery: carrots, celery hearts
• Instead of Onion: shallots, yellow onion
• Instead of Garlic-Infused Olive Oil: regular olive oil + 1 clove minced garlic
• Instead of Worcestershire Sauce: soy sauce, steak sauce
• Instead of Chicken Broth: vegetable broth, water + bouillon cube
• Instead of Cajun Seasoning: Creole seasoning, paprika + cayenne + garlic powder
• Instead of Kosher Salt: sea salt
• Instead of Fresh Parsley: cilantro

Equipment Needed

• Cast Iron Skillet
• Lid for Skillet
• Cutting Board
• Chef's Knife
• Wooden Spoon or Spatula
• Measuring Cups
• Measuring Spoons
• Serving Spoon
• Bowl for Rinsing Rice

Critical Steps — Do Not Skip

• Develop a crust on the sausage before breaking it up.
• Toast the rice until lightly golden.
• Cover and cook the rice on low heat for the full 20‑25 minutes without lifting the lid.

Chef Tips from the Video

• Use a long‑grain rice for the best separate‑grain texture.
• Low‑sodium broth lets you control the salt level more precisely.
• A splash of Worcestershire sauce not only deglazes but also adds umami depth.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3–4 days.

Freezer: Freeze in a freezer‑safe bag for up to 2 months; reheat gently with a splash of broth.

Room temperature: Not recommended; keep refrigerated.

Make-Ahead Tips

• Dice all vegetables a few hours ahead and store in the fridge.
• Cook the rice up to the toasting step, then cool and refrigerate; finish with broth when ready to serve.